Catfish Flour Research Articles

PHYSICAL AND CHEMICAL CHARACTERISTICS OF CATFISH FLOUR BY FREEZE-DRYING METHOD

Introduction: Catfish is a fish that contains high protein and has bioactive fatty acid components that can increase immunity. Catfish is widely available in Indonesia, so it is necessary to make flour to be used in a variety of processed products. Making flour using freeze-drying has the advantage of maintaining various original physical and chemical characteristics. Objectives: The study aimed to determine catfish flour's physical and chemical characteristics by the freeze-drying method Method: This research was conducted in January-October 2022 at the Food Technology Laboratory, Department of Nutrition, Health Polytechnic of the Ministry of Health Bandung and a chemical analysis on catfish flour at Saraswanti Laboratory, Bogor. Catfish flour is made using the freeze-drying method with a freeze-dryer. The Saraswanti Laboratory conducts the chemical analysis of moisture, ash, energy, protein, fat, carbohydrates, iron, dietary fiber content, and shelf life Result: 100 g of catfish flour contains a moisture content of 3,90%, ash content of 3.21%, 396.71 Kcal of energy, 69.95% protein, 10.19% fat, 6.30% carbohydrates, 5.62% dietary fiber, and 1.87 mg of iron with a shelf life of 312 days. The yield of catfish flour is 25.5%. Conclusion: Catfish flour made using the freeze-drying method already meets the requirements of SNI fish flour. Catfish flour can affect the product's physical and chemical characteristics. Catfish flour can increase the product's nutritional value for the better because it contains high protein and is a source of fiber.

Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia

The study developed cookie formulation using available local-based ingredients as an alternative for wheat-based cookies. The cookies were formulated using 2 main ingredients dominated by a mixture of red kidney bean with tempeh flour (BT-OC) or with catfish flour (BC-OT) in addition to oyster mushroom and tempeh flour as 2 minor ingredients. Compared to the high-catfish flour, the high-tempeh formulation allowed a higher rate water evaporation from the cookie matrix. All the cookies met the required standards for protein, fat content and calorie. High-tempeh formulation contained a higher level of ash content compared to that in high-catfish formulated. All formulated cookies contained a higher level of Fe (24.1–66.2 mg/Kg) than that in wheat-based cookies; Zn content ranged at 1.5 – 21 mg/Kg which was comparable with wheat-based cookies. High-tempeh formulated cookies had higher acceptability compared to the high-catfish one in terms of color, texture, taste and aroma. The results demonstrated the potential of developed cookies as functional food and as alternatives for wheat dependency thus providing low-price and nutritious food products which is expected to improve the nutritional status of stunted kids.

Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.

Decreasing fishy odour from catfish (Clarias sp.) flour as a food ingredient by using various soaking solutions

Catfish (Clarias sp.) has become one of Indonesia's most popular aquaculture products. However, it is very perishable and has a short shelf life. It can be preserved by drying it into catfish flour. Therefore, it is easy to be further utilized for substituting other flour in the production of foods to enhance their nutritional value. However, the fishy odour of catfish flour hinders this flour for wide utilization. Various soaking solutions such as lime juice, lemon juice, milk, coconut water and vinegar are commonly used to decrease the fishy odour. This study aimed to establish a sensory lexicon by Quantitative Descriptive Analysis (QDA) and to evaluate the pH and trimethylamine (TMA) value of catfish flour soaked by various types of soaking solutions. According to a sensory evaluation, 19 attributes were identified. The coconut water at 5% was determined as the most preferred with a score of 0.74±0.72. It had a high intensity of saltiness and smoky fish aroma (pleasant attributes), as well as a low fishy smell (unpleasant attribute). The lime juice at 5% had the strongest fishy smell (unpleasant attribute) and umami taste (pleasant attribute). The pH values of all samples were in the range of 4.16-6.59. The highest pH value was found in milk at 5%, whereas the lowest one was found in lime juice at 100%. TMA values ranged from 2.44 to 5.19 mg N/100 g catfish flour. The highest TMA value was found in lime juice at 5%, but it was within an acceptable range and lower than the control (6.10±0.86 mg N/100 g catfish flour). The results of this study indicated that catfish flour made from catfish meat soaked in lime juice, lemon juice, milk, coconut water, and vinegar provided good quality characteristics, as well as pH and TMA values within an acceptable range. Therefore, they had the potential to be further developed and could be considered as an alternative for other flours in developing food products.

Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms flour, and tempeh formula flour using the design expert program v.13 Response Surface Methodology (RSM) Box Behnken Design/BBD. Independent variables are different levels of red bean flour (20-45 g), catfish flour (10-45 g), oyster mushroom flour (5-25 g), and tempeh formula flour (5-35 g) with 29 (twenty-nine) different runs of 4 (four) similar center points. Using goal settings for each response based on proximate composition achieved from the best definition of each response to achieve high-quality cookies, an optimum formulation of cookies was obtained at 44.21% red bean flour, 34.39% catfish flour, 7.46% oyster mushroom flour, and 20.52% tempeh formula flour, with a desirability level of 1.00.

Retraksi: Pemberian Cookies Tepung Ikan Lele dan Tepung Mocaf terhadap Perubahan Berat Badan Balita Gizi Kurang

Artikel ini sudah dipublish di Jurnal Gizi dan Kesehatan Poltekkes Kemenkes Palembang per tanggal 30 Desember 2023 dengan link Pemberian Cookies Tepung Ikan Lele dan Tepung Mocaf terhadap Perubahan Berat Badan Balita Gizi Kurang | JGK:Jurnal Gizi dan Kesehatan (poltekkespalembang.ac.id)

Pemberian Cookies Tepung Ikan Lele dan Tepung Mocaf terhadap Perubahan Berat Badan Balita Gizi Kurang

Background: Malnutrition is a state of health problems that occurs when the body lacks of nutrients needed for development, thinking, and other life activities. The growth process that inhibits the lack of energy that causes the body to become weak and the immune system weakens, which will facilitate the spread of disease, as well as decreased mental development resulting in weak thinking skills and permanent disruption of brain function are the result of nutritional problems in toddlers. 
 Purpose : The purpose of this study was to determine the effect of giving catfish flour cookies and mocaf flour to changes in the body weight of nourished children under five. 
 Methods: The type of this research is a true experiment (pure experiment) with a pre-test and post-test design with a control group. 
 Results: The results of the independent t-statistical test the difference in the average weight difference of children under five in the treatment group increased by 337.50 g and in the control group increased by 187.50 grams with p-value = 0.000. 
 Conclusion: Cookies of catfish flour and mocaf flour affect changes in the body weight of undernourished toddlers and can be used as alternative food additives.

The potential of catfish (Clarias gariepinus) and yellow pumpkin (Cucurbita moschata) as enteral formulas for diabetes mellitus

Diabetes Mellitus is a non-communicable disease whose incidence rate is still quite high in Indonesia. Currently, the availability of enteral diabetes mellitus formulas derived from local food is still small. Meanwhile, the price of commercial enteral formula is quite expensive. Whereas local food has the potential as anti-diabetic and anti-hyperglycemia. Pumpkin and catfish are local food ingredients that have the potential to be alternative enteral formulas for people with diabetes mellitus. Yellow pumpkin contains antioxidants that play a role in reducing blood sugar. Catfish as a source of energy and protein needed by diabetes mellitus patients. The purpose of this study was to determine the acceptability of enteral diabetes mellitus formula based on pumpkin flour and catfish meal. This study used a quasi-experimental, with a non-factorial Completely Randomized Design (CRD) trial design by making 3 diabetes mellitus formulas. The acceptability of the three formulations obtained an average ranking score in Formula 1 of 2.32, Formula 2 of 1.73, and Formula 3 of 1.93. The results of the proximate analysis of Formula 1 had carbohydrate content of 64.85%, protein of 16.50%, dietary fiber of 4.69%, ash of 4.32%, water 4.53%, total energy 413.60 kcal/100g, energy from fat 88.20 kcal/100g and total fat content 9.80%. Enteral formula based on pumpkin and catfish flour has the potential as enteral food for Diabetes Mellitus patient.

Penggantian tepung kacang merah dan tepung lele dalam semprong: dampak terhadap daya terima, kandungan gizi, dan nilai ekonomi sebagai makanan tambahan balita

Background: The incidence of stunting in toddlers can have a negative impact on the growth and development of toddlers in the future. The direct cause of stunting is inadequate food intake. There is a need for food formulations with high protein and calcium content in an effort to overcome stunting.Objectives: This research aims to analyze the effect of the substitution of local food ingredients, namely red beans and catfish, on the acceptability, nutritional content, and economic value of semprong as an alternative food supplement for toddlers.Methods: The type of research in formula development is true experimental with a completely randomized design. There are 3 (three) types of treatment (F0, F1, F2). The research sample was taken randomly or with random sampling. The analyzers used were 25 untrained panelists. Data collection uses a preference test questionnaire (hedonic). Data analysis used the Friedman and Wilcoxon test. Protein and calcium content were obtained from calculations and laboratory tests. The research was conducted at Posyandu Mawar, from February to May 2023.Results: The results of the research showed that there were significant differences in color (p= 0,007), aroma (p= 0,030), and texture (p= 0,04). However, there was no significant difference in taste characteristics (p = 0,050). From the results of the ranking of acceptability, nutritional content and economic value, the best formula was obtained F2 (7,79% substitution of red bean flour and 7,79% catfish flour). The nutritional content per 100 g of F2 formula meets protein and calcium requirements of at least 10% per day for toddlers. The economic value of the best formula is IDR 10,366 per 50 g.Conclusion: Semprong cake substitution of red bean flour and catfish flour can be recommended as an alternative food supplement for toddlers

Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.

Sorghum Sticks (Sorghum bicolor) with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)

Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business.
 Design/methodology/approach: The study used a Group Randomized Design (RAK) factorial pattern with factor (P) proportion of sorghum flour: wheat (P1 = 25:75, P2 = 50:50, and P3 = 75:25) and factor (K) concentration of dumbo catfish meal (K1 = 20% and K2 = 30%), with three repeats. Observations in the study include analysis of protein, fat, water, ash, total and carbohydrate levels, yield tests, developmental tests, and organoleptic tests, including preferences for colour, aroma, taste, crispness, and texture. Data processing of protein, fat, water, ash, carbohydrate, yield, and growth values is analyzed using fingerprints (ANOVA). If there is a fundamental difference, it will be continued with the Duncan test with a confidence level of 95%. Organoleptic test data uses the Friedman test. Alternative selection is done to determine the selected treatment using the Expected Value method. The Weight test method is carried out to determine the importance of the weight of each parameter. The financial feasibility of the sorghum stick business in this study uses the BEP (Break Even Point), NPV (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period) methods.
 Findings: Based on the study's results, the P1K2 treatment (proportion of sorghum flour: wheat flour 40:60 and dumbo catfish flour concentration 30%) became the selected treatment with an expectation value of 8.20. This treatment yields 74.92%, water content 12.59%, ash content 3.65%, protein content 8.99%, fat content 19.49%, carbohydrate content 55.28%, and development power 95.58%. It has a total percentage of liking for colour 96.7%, aroma 94.5%, taste 88.9%, and texture 98.9%. The results of the financial analysis of sorghum sticks are worthy of development, with BEP parameters of 20,623 packs equivalent to IDR 408,294,154.00, NPV of IDR 116,980,531.71, IRR reaching 17.79%, PP 3 years 3 months.
 Research limitations/implications: This research is specifically for the development of a sorghum stick product entrepreneurial with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)
 Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted to continue to support food security

Characteristics (Yield, Moisture Content, Water Absorption, Ph, and Organoleptic) of Catfishflour (Pangasius hypophthalmus)

Fish meal is a dry solid product, produced by removing most of the liquid and some or all of the fat contained in the body of the fish. This research aims to analyze the characteristics of catfish flour that is given preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research is divided into 2 stages, namely phase I research on making fish meal from Patin Fish (Pangasius hypopthalmus) with 3 treatments, namely control, boiling, and steaming and phase II research, namely the test characteristics on catfish meal such as yield tests, organoleptic tests, absorption, water content, and pH.Based on the results of research on the characteristics of catfish flour obtained from the first treatment, control on fish meat before drying is as follows: flour yield 21.7 ± 0.54%; moisture content 5.9 %; absorbency 1.28 %; pH 5.93; and very pungent aromatic organoleptic character, coarse powder and brownish color. Thecharacteristics of catfish flour obtained from the second treatment, namely boiling on fish meat before drying, are as follows: flour yield 12.33%; moisture content 1.8%;absorbency 1.6%; pH5.8; and fish-scented organoleptic character in general, semi-fine, yellowish in color. Thecharacteristic of catfish flour obtained from the third treatment, namely steaming on fish meat before drying, is as follows: flour yield 13.37%; moisture content 2.2%; absorbency 1.8%; pH 5.5; and organoleptic character of non-pungent aroma, fine powder, and yellowish-whitecolor.

POTENTIAL LOCAL FOOD MATERIAL BASED ON FLOUR (CATFISH, RED BEANS, AND KEPOK BANANA) AS AN ALTERNATIVE SNACK FOR YOUNG WOMEN WITH ANEMIA

The main nutritional problem experienced by young women is anemia. The prevalence of anemia in productive age (15-49 years) according to WHO in Indonesia in 2019 was 31,2% increase from 2018 which was 30.4%. This happens because young women menstruate every month so that they lose iron ± 1,3 mg per day. Young women also tend to go on a diet, causing reduced intake of nutrients including iron. Therefore, it is necessary to increase iron intake by giving snacks containing iron. The products made aresnack bars based on local ingredients, namely catfish flour Pangasius Sp), red bean flour (Phaseolus vulgaris), and kepok banana flour (Musa acuminata).
 The design of this study is an experimental study with a one-factor Complete Randomized Design (formulation). Product quality analysis includes organoleptic properties, macronutrients, iron, dietary fiber, water content, and omega 3. Organoleptic test using the hedonic test on 3 snack bar formulations with a ratio of catfish flour, red bean flour, kepok banana flour, namely F1 (10%:40%:50%), F2(20%:50%:30%), and F3(30%:30%:40%).
 Based on the results of organoleptic tests by 30 panelists, it was shown that the best formula of catfish, red beans, and kepok bananasnack bar was F2(20%:50%:30%) with panelist ratings of somewhat like 20%, likes 46.7%, and very likes 30.0%, for a total of 96.7%. The nutritional value of the best snack bar for serving doses of 40 grams compared to AKG snack aged 10-15 years, namely energy 123,93 Kcal (62,75%), protein 5,14 grams (85.67%), fat 1,77 grams (26,03%), carbohydrates 21,86 (75.38%), dietary fiber 0,49 grams (17.50%), iron 0,74 mg (61,67%) and omega 3 as much as 69,04 mg (657,52%).

Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition

Fish flour is an important source of animal protein because it contains complex amino acids such as lysine and metinine which are found in animal and fish feeds. Biscuits are snacks that are easy to get and are liked by many people. The purpose of this study was to determine the effect of different characteristics of catfish flour biscuits with the addition of each concentration treatment on the physical, chemical and organoleptic properties of catfish biscuits (0%, 5%, 10%, 15%). The research method used a Completely Randomized Design of One Component Factors with four treatments B0, B1, B2 and B3. Research analysis carried out included chemical properties (moisture content, ash content, protein content, fat content) and color test. The results of this study indicate that biscuits with the addition of catfish flour obtained a moisture content between 4.96-4.53%, ash content 2.19-4.07%, fat content 62.95-78.23%, protein content 6.74 -8.68%, Color between 10.73-7.73%, Texture between 24.01-23.18%. The color test results with the addition of catfish flour can reduce the value of the color test.

Quality assessment of high calcium Catfish (Clarias sp.) bone flour made by boiling and drying methods

Catfish (Clarias sp.) is a type of fish that is widely cultivated and consumed by community, especially in Indonesia. However, catfish bone has not been used optimally even though its nutritional content is quite high. The production of catfish bone flour can be an alternative source of functional food. This study aims to utilize catfish bone waste as high calcium flour and analyze its nutritional contents. This study consists of two steps, namely flour production and nutritional analysis. Catfish were prepared by eviscerating the internal organ and washing until clean. Then it were dipped into boiling water for 30 minutes at 100°C and separated bone from other parts. The boiled catfish bones were dried at 150°C for 1 hour using oven and ground into flour using blender. The raw flour was then sifted by sieve 60-80 mesh. Proximate analysis results showed that catfish bone flour contained 8.2985% fat, 2.1883% protein, 0.0096% zinc, 0.0028% iron, 10.73% water, 49.9346% ash, and 8.4059% calcium. Calcium content in catfish flour is 8405,9 mg/100g (>380 mg/100 g), therefore it is permitted to “high calcium” claim. Due to its nutritional content, catfish bone flour can be used as a raw material of functional food.

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution

The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.

THE HIGH DIETARY FIBER, IRON AND ZINC PUDDING MADE FROM KELOR FLOUR ENRICHE WITH GINGER AS A GOOD SOURCE OF NUTRITION FOR PREGNANT WOMEN

The results of the Indonesian Nutritional Status Study in 2021 show that the prevalence of stunted in children is quite high it is 24.4%. Therefore, various strategies are needed to achieve the target, one of which is the fulfillment of nutrition for pregnant women as a preventive aspect of stunted. Kelor is one of the vegetables with high nutrients contents and can protect against oxidative stress also have potential as a ligand for stunting prevention through its antioxidant activity. Adding kelor leaves flour to the crackers made with catfish flour can increase protein and minerals but has a lack of an unpleasant aroma and the product is only limited to crackers. This research purposed to develop the product from kelor that is pudding from kelor and ginger as a food source of dietary fiber and minerals for pregnant women. The best formula chosen from organoleptic was is pudding with the addition 1.4% ginger and 100 g kelor leaves flour. The pudding contain 4.4% dietary fiber, 44.42 mg/100g iron, and 6.94 mg/100g zinc respectively. Selected pudding contain more than 6 g/100 g dietary fiber and more than 30% of iron and zinc standart for pregnant women group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a high dietary fiber, iron and zinc food.

ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN)

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.

Sensory Evaluation and Protein Analysis of Catfish Stick

Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.

PENGEMBANGAN CRACKELS (CRACKERS TEPUNG LELE DAN KELOR) SUMBER ANTIOKSIDAN SEBAGAI ALTERNATIF CEMILAN IBU HAMIL DI MASA PANDEMI

Background: The prevalence of anemic pregnant women in Indonesia in 2018 was still high which was at 48.9%. Pregnant women are vulnerable to nutritional problems and other diseases, including being infected with the Covid-19 virus. One of the preventive measures is to eat nutritious foods such as foods that are a source of antioxidants. The use of crackels (catfish crackers and Moringa) as an alternative snack for pregnant women is the right step because crackels contain high nutrients. The research objectives were to develop crackels, to analyze the nutritional content and their organoleptic quality.Methods: This research is an experimental study with substitution treatment of Moringa leaf flour towards catfish crackers conducted at the Laboratory of Mitra Indonesia University and State Polytechnic of Lampung. Six treatments were done with four repetitions. Data analysis used Microsoft Excel 2007 and SPSS for windows version 20. The tests used were non-parametric statistical tests, Anova, and paired sample t test.Result: Crackels formula that has been developed with the best acceptance and quality was formula F1 (3.49) which was derived from the addition of 10 grams of Moringa leaf flour and 30 grams of catfish flour. The best nutritional content of crackels is namely, energy 403 kcal, protein 21.3%, fat 15%, carbohydrates 45.7%, iron 8.32 mg/100g, calcium 29.6 mg/100g, sodium 672 mg/100g, and antioxidants indicated by % inhibition ranging from 32- 35% and IC50 value of 68.34%.Conclusion: The best crackels was the crackels which contain 10 grams of Moringa leaf flour and 30 grams of catfish which are effective as sources of antioxidants for pregnant women with antioxidants indicated by % inhibition ranging from 32- 35% .Keywords: anemic pregnant mother, antioxidant, catfish, crackers, moringa